Spoonable Pumpkin Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup light butter, melted
• 1 (15 ounces) canned pumpkin
• 1 (8 ounces) package reduced-fat cream cheese
• 3 (1 ounce) packages sugar-free instant vanilla pudding
• 1 1/2 teaspoon pumpkin pie spice
• 1 1/2 teaspoon vanilla
• 2 1/2 cups fat-free milk
• 1 (8 ounces) container frozen whipped topping
• 1/2 cup chopped pecans, toasted

Directions

1. Preheat oven to 350 degrees. Combine graham crackers and melted butter in a food processor. Cover and process with several on/off pulses until well mixed.
2. Press crust onto the bottom of a 3-quart rectangular baking dish. Bake for about 10 minutes or until golden. Cool.
3. In a large mixing bowl, beat pumpkin, cream cheese, pudding mix, 1 teaspoon of the pumpkin pie spice and 1 1/2 teaspoons of vanilla with an electric mixer on medium or high speed until combined. Gradually add milk, beating on low to medium speed for about 3 minutes or until smooth. Spread mixture over crust.
4. In the same bowl, fold together whipped topping and remaining 1/2 teaspoon pumpkin pie spice; spread over pumpkin layer. Sprinkle with pecans. Cover and chill 4-8 hours before serving.

Nutrition Information

Serves 18 (Amount per serving): Calories: 163; Fat: 9g; Carbohydrate: 18g; Fiber: 1g; Protein: 3g; Sodium: 300mg.